Ingredients For Risoni Vegie & Salmon Stack With Dill & Almond Pesto Recipe
Olive oil, to grease
4 Skinless salmon fillets
250 gram Punnet cherry tomatoes, halved
0.5 Fennel bulb, trimmed, thinly sliced
1 Garlic Clove, Finely Chopped
60 milliliter Olive oil
2 cup Cooked san remo risoni pasta
25 gram Dried breadcrumbs
1 Egg, lightly whisked
0.25 cup Chopped Fresh Chives
0.25 cup Chopped fresh continental parsley
1.5 teaspoon Extra virgin olive oil
Shaved parmesan, to serve
Macadamia oil, to serve
1 cup Chopped Fresh Dill
1 cup Chopped fresh continental parsley
2 tablespoon Drained baby capers
130 gram Whole blanched almonds, toasted
1.5 tablespoon Fresh lemon juice
2 teaspoon Finely grated lemon rind
125 milliliter Macadamia oil
Nutrition value
1144
calories per serving
74 g Fat38 g Protein139 g Carbs32 g FiberOther
Current Totals
74 g Fat
38 g Protein
139 g Carbs
32 g Fiber
MacroNutrients
Carbs
139 g
Protein
38 g
Fiber
32 g
Fats
Fat
74 g
Vitamins & Minerals
Calcium
1228 mg
Iron
18 mg
Vitamin A
1280 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
131 mcg
Vitamin B12
0 mcg
Vitamin C
94 mg
Vitamin E
11 mg
Copper
1 mcg
Magnesium
438 mg
Manganese
5 mg
Phosphorus
745 mg
Selenium
22 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment